ingredients: Add all to shopping list
2 cups water, plus 1 Tbsp
¾ tsp salt, divided
1 cup quick-cooking barley
2 cups corn kernels (4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 Tbsp chopped fresh chives
1½ Tbsp red-wine vinegar
¼ tsp sugar
¼ tsp black pepper
3 Belgian endives, trimmed and sliced crosswise to ½ inch thick
Halved cherry tomatoes for garnish
At a glance:
1. Bring 2 cups water and ¼ tsp salt to boil in a saucepan. Stir in barley; reduce heat and simmer, covered, 10 minutes. Remove from heat. Let stand 5 minutes.
2. Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.
3. In a blender, combine oil, basil, chives, vinegar, sugar, ½ tsp salt, pepper, and 1 Tbsp water. Drain barley; add to corn. Stir in endives and dressing. Top with tomatoes.
Serves 6. Per serving: 270 cal, 40g carbs, 6g protein, 12g fat, 0mg chol, 430mg sodium, 9g fiber
Total cost: $5.24